Lentil Salad With Baby Beets Feta Recipes

LENTIL SALAD WITH BABY BEETS & FETA

A lovely healthy salad that will keep you going until dinner. I found this on the back of a packet of French style lentils.

Provided by Mandy

Categories Lunch/Snacks

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 13

Lentil Salad With Baby Beets & Feta image

Steps:

Bring the water, lentils & bay leaf to boil in a medium saucepan, reduce heat & simmer until tender, approx 25 minutes.
Drain & remove bay leaf.
Combine olive oil, lemon juice, mustard, garlic & salt & pepper, pour over lentils and lightly toss.
Toss the dressed lentils together with the onion, beets, parsley & coriander.
Top with crumbled feta.

Nutrition Facts : Calories 739, Fat 31.2, SaturatedFat 8.9, Cholesterol 33.4, Sodium 709.2, Carbohydrate 86.6, Fiber 18.3, Sugar 19.1, Protein 34.4

Ingredients

1 cup French lentils
3 cups water
1 bay leaf
450 g baby beets, drained & cut in half
1/2 cup red onion, finely sliced
1/2 cup Italian parsley, chopped
1/2 cup coriander leaves, chopped
1 garlic clove, minced
salt & pepper
3 tablespoons olive oil
1 tablespoon grainy mustard
2 tablespoons lemon juice
1/2 cup feta cheese, crumbled

BEET AND LENTIL SALAD WITH CHEDDAR

This salad is a party of sweet, earthy and salty flavors. Store-bought, vacuum-packed beets are called for here, which are not only convenient, but have a mellow fruitiness and a tender texture that is ideal in salads. (If you have fresh beets, and have the time to roast them, you can use those instead.) Beets naturally pair well with sharp and tangy ingredients, and while goat cheese may be a more common accompaniment, crumbly aged Cheddar offsets the sweetness of the beets and the apple cider dressing (though any sharp Cheddar works). French green lentils offer a nutty, peppery, almost mineral-like flavor and are perfect for salads because they hold their shape well, though if you only have brown lentils, that's just fine. (They cook slightly faster, so adjust the cook time accordingly.) Finally, there's no shame in opting for canned lentils.

Provided by Hetty McKinnon

Categories dinner, lunch, weekday, beans, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Beet and Lentil Salad With Cheddar image

Steps:

Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.
While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don't overdo it because you don't want the cheese to turn crimson from the beets. To serve, top with hazelnuts.

Ingredients

1 1/2 cups French green lentils, rinsed
1 garlic clove, smashed
Kosher salt and black pepper
2 cups arugula leaves
1/2 cup soft herbs, such as dill, parsley, mint or cilantro, roughly chopped
1 (16-ounce) package cooked whole beets (or 1 pound roasted beets), cut into 1/2-inch wedges
4 ounces extra sharp Cheddar, roughly crumbled
1/4 cup roasted hazelnuts, roughly chopped
1 small garlic clove, grated
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon maple syrup or brown sugar
1/2 teaspoon Dijon mustard

LENTIL RICE SALAD WITH BEETROOT & FETA DRESSING

Get a healthy dose of folate and fibre in this good for you dish, which uses time saving ready-cooked rice

Provided by Jennifer Joyce

Categories Dinner, Main course

Time 25m

Number Of Ingredients 11

Lentil rice salad with beetroot & feta dressing image

Steps:

Cook the beetroots in a pan of boiling water for 5-6 mins until just tender but still with a bite; add the carrots for the final 2 mins. Whisk together the vinegar, mustard, olive oil, chopped mint and sugar, and season.
Put the rice and lentils in a bowl. Add the carrots and beetroots, then pour over the dressing and toss to combine. Transfer to a serving platter and sprinkle over the hazelnuts, feta and mint leaves to serve.

Nutrition Facts : Calories 496 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 1.3 milligram of sodium

Ingredients

2 beetroot (use different colours if you like), peeled and cut into wedges
100g baby carrot
2 tbsp sherry vinegar
1 tsp Dijon mustard
1 tbsp extra-virgin olive oil
small bunch mint , few leaves picked and remaining chopped
pinch of sugar
250g pouch cooked basmati rice
400g can cooked puy lentils , drained and rinsed
2 tbsp hazelnut , toasted and roughly chopped
2 tbsp crumbled feta cheese

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LENTIL SALAD WITH FETA - A COUPLE COOKS

Web Dec 15, 2019 Zesty vinaigrette: The salad is covered in a dressing made from lemon, red wine vinegar, Dijon mustard and spices. Bell pepper, …
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Total Time 30 mins
Category Salad
Calories 309 per serving

In a large saucepan or deep skillet, simmer the lentils with the broth, water, kosher salt, thyme, and garlic powder for about 15 to 20 minutes until tender. Drain excess liquid.
In a large bowl, whisk together the red wine vinegar, lemon juice, lemon zest, Dijon mustard, onion powder, and oregano. Whisk in the olive oil 1 tablespoon at a time until it’s creamy and emulsified.
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Place the lentils in the large bowl with the dressing. Add the shallot, pepper, herbs, baby arugula, feta cheese, and pistachios. Add the 1/2 teaspoon kosher salt and fresh ground pepper and mix to combine.

Lentil Salad With Baby Beets Feta Recipes

LENTIL SALAD WITH BABY BEETS & FETA

A lovely healthy salad that will keep you going until dinner. I found this on the back of a packet of French style lentils.

BEET AND LENTIL SALAD WITH CHEDDAR

LENTIL RICE SALAD WITH BEETROOT & FETA DRESSING

Get a healthy dose of folate and fibre in this good for you dish, which uses time saving ready-cooked rice

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